Second, brining alters the texture of the meat by allowing dissolved proteins to cross-link with each other. This is the main principle behind sausage making-dissolved proteins can bond with each other, creating a pleasantly bouncy, tender texture.Myosin is one of the key proteins responsible for this squeezing action, so by dissolving it, you prevent a lot of moisture loss from taking place. Breading will help mitigate this effect to a degree by slowing down the transfer of energy to the meat, but a significant amount of squeezing is still going to occur regardless of how well breaded the chicken is. As you cook the meat, the tubes of toothpaste get squeezed, pushing out valuable juices. First, the ability of the meat to hold onto moisture increases. You can imagine meat as a series of long, skinny toothpaste tubes tied together.Fry each piece of chicken until golden, about 8 minutes total. Drain on a paper towel-lined plate. Step 5 Cook chicken: In a large skillet over medium heat, heat 1/2" to 1" oil until oil is hot but not smoking.Whisk in milk and season with salt, pepper, and paprika. Bring mixture to a simmer and cook until slightly thickened, 3 to 4 minutes. (It will thicken more as it cools!) Remove from heat. Add flour and cook until golden and bubbling, 2 to 3 minutes. Step 4 In a large skillet over medium heat, melt butter.Repeat until all chicken is coated in breading. Step 3 Dredge each piece of chicken in milk then in flour mixture.In another shallow bowl, whisk together flour, cornstarch, salt, and spices. Step 2 Set up dredging station: In one shallow bowl, whisk together milk and egg. ![]()
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